Brazilian Oven-Roasted Chicken with Cashew Herb Crust, Creamy Passion Fruit Rice, and Collard Farofa

Instructions

1. 1

   Preheat the oven to 220°F/105°C for 5 minutes to gently warm it while you prepare the ingredients. Then adjust it to 425°F/220°C for roasting.

2. 2

   Season the chicken thighs with 4 g (3/4 tsp) of the salt, the black pepper, half of the minced garlic, and the lime juice. Let them rest for 10 minutes.

3. 3

   In a bowl, mix the chopped cashews, 40 g (about 1.4 oz) of the cassava flour, the parsley, half of the chives, 15 ml (1 tbsp) olive oil, and 15 g (1 tbsp) melted butter until the mixture is sandy and lightly moist.

4. 4

   Heat an oven-safe skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Sear the chicken skin-side down for 4 to 5 minutes until browned. Turn it over, switch off the heat, and press the cashew mixture onto the top of each thigh.

5. 5

   Transfer the skillet to the oven at 425°F/220°C and roast for 18 to 22 minutes, until the chicken is fully cooked and the crust is golden. For extra color, broil for 1 to 2 minutes, watching closely.

6. 6

   While the chicken roasts, make the rice. In a medium saucepan, melt 15 g (1 tbsp) butter over medium heat. Sauté half of the onion with the remaining garlic for 2 to 3 minutes.

7. 7

   Add the rice and cook for 1 minute, stirring. Pour in the passion fruit pulp, coconut milk, hot water or chicken stock, and 2 g (1/4 tsp) salt. Once it reaches a gentle boil, lower the heat, cover, and cook for 16 to 18 minutes until the rice is tender.

8. 8

   Turn off the heat and let the rice rest, covered, for 5 minutes. Fluff with a fork and add half of the lime zest for fragrance.

9. 9

   For the collard farofa, heat the remaining olive oil in a skillet over medium heat. Sauté the remaining onion for 2 minutes. Add the collard greens and cook for 3 to 4 minutes until slightly wilted.

10. 10

    Add the remaining 40 g (about 1.4 oz) cassava flour, the rest of the chives, 2 g (1/4 tsp) salt, and the remaining lime zest. Cook for 2 to 3 minutes, stirring, until the farofa is aromatic and lightly toasted.

11. 11

    Serve a bed of creamy passion fruit rice, top with the cashew-crusted chicken, and finish with the collard farofa on the side or spooned over for texture.